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So excited to be part of the Me Sabe a México Festival at Sanborns! A wonderful celebration of Mexican cuisine, our traditions, and the joy of sharing. Don't miss it! https://www.instagram.com/reel/DeXChzfiOB2/ ¡Qué emoción formar parte del Festival Gourmet Me Sabe en Sanborns! Una hermosa celebración de nuestra gastronomía, nuestras tradiciones y el gusto de compartir. ¡No se lo pierdan! https://www.instagram.com/reel/DeXChzfiOB2/ #mexicanchef #chefmexicana #chefyerikamunoz #polloenatolerojo #gourmet #cocinamexicana #dóndecomer Chef Yerika at the Me Sabe a México festival at Sanborns.

A New Chapter: Chef Yerika Muñoz closes a meaningful chapter in Knoxville, Tennessee, with gratitude and begins an exciting new culinary journey in New York and Connecticut. After a very special professional period in Knoxville, Tennessee , the time has come to close this chapter and begin another new adventure. I leave deeply grateful for everything I've experienced during this time. It's been an intense period, full of work, challenges, and a great deal of learning, but above all, I take with me the affection of the wonderful people I've had the opportunity to work with and share every day with. Thank you from the bottom of my heart for the trust, support, and excellent treatment I've always received. I am now embarking on a new professional project in the New York area, near Connecticut , with great enthusiasm. It revolves around a new concept in Latin American cuisine . This is a very special project for me, one that connects with my roots, my career path, and my approach to cooking, and at the same time represents a new and important professional challenge. I'm approaching this with a lot of energy, but also with humility and responsibility. I hope to rise to the occasion in this new opportunity, contribute everything I've learned over the years, and continue growing as a chef and as a professional. I therefore close my chapter in Knoxville with a huge smile and, above all, with gratitude. I don't feel it as a goodbye , because the good relationships remain, and I hope our paths will cross again, also in future collaborations and projects. Thank you, Knoxville, Tennessee , for so much love and for all the memories I take with me. Now a new chapter begins. I'll be able to tell you much more very soon. With love and gratitude, Chef Yerika Muñoz.

Fine dining lamb loin with crispy black quinoa crust, huacatay mole verde, and sweet potato purée, showcasing a contemporary Mexico–Peru fusion by Chef Yerika. Some dishes are born from a recipe, and others begin with an idea. This creation stems from a question: what happens when two ingredients deeply linked to the Andes, such as quinoa and huacatay, meet one of Mexico's most complex culinary expressions, mole? The result is a dish that represents a very personal part of my understanding of Latin American cuisine. A carefully cooked lamb loin, covered with a thin crust of toasted black quinoa, accompanied by a green mole sauce made with huacatay and a silky sweet potato puree. Peru and Mexico appear on the same plate, but neither loses its identity. Quinoa: A Grain Born in the Andes. Long before it became an internationally known ingredient, quinoa was already part of the diet of Andean populations. For thousands of years it has been cultivated in the highlands of Peru, Bolivia and other regions of the Andes, where its ability to grow in difficult conditions made it a staple food. There are numerous varieties and colors. I use black quinoa for this recipe. Its slightly earthy flavor, its deep color, and especially the texture it develops when cooked and then toasted make it work in a completely different way. We don't use quinoa as a side dish here. We transformed it into a crispy crust for the lamb. Huacatay: The Aroma of the Andes. The second Peruvian ingredient that defines this recipe is huacatay. Anyone who has walked through a Peruvian market will immediately recognize its aroma. It is fresh, herbal, slightly aniseed and difficult to compare to any other herb. In traditional Peruvian cuisine, it appears in important preparations such as Arequipa-style ocopa and numerous regional sauces and stews. In this dish I take it to another territory. I incorporate it into a green mole inspired by Mexico. Mole as a Bridge. To speak of mole is to speak of one of the great expressions of Mexican gastronomy. There is no single mole. Mexico has countless interpretations that change depending on the region, the ingredients available, and family traditions. Green moles stand out for their use of fresh ingredients: tomatillos, seeds, chilies, and aromatic herbs. There I found the perfect bridge to Peru. Huacatay is integrated into that Mexican structure and completely transforms the result. We don't want Mexico to taste like Peru, nor Peru to taste like Mexico. We are looking for a third flavor that can only exist when both cuisines meet. The Recipe. Performance. 4 servings. Approximate time. 1 hour 45 minutes. Difficulty. Medium-High. For the Lamb. Ingredients. 2 lamb loins of approximately 350–400 g each. 120 g of black quinoa. 1 tablespoon of Dijon mustard. 1 clove of garlic. 2 sprigs of fresh thyme. 1 tablespoon of butter. 1 tablespoon of olive oil. Sea salt. Freshly ground black pepper. Quinoa Preparation. Wash the black quinoa carefully several times under cold water to remove any saponin residue. Cook it in lightly salted water until tender but still retains its structure. Drain it thoroughly. Spread it out on a tray and let it dry. Once dry, toast it in a pan over medium heat until it loses moisture and acquires a slightly crispy texture. Reserve. This step is important: we want texture, not mushy quinoa stuck to the meat. Lamb Preparation. Carefully clean the loins, removing excess fat and connective tissue. Season with salt and pepper. Heat a heavy frying pan with olive oil. Sear the lamb at a high temperature on all sides until you get a well caramelized surface. Add the butter, garlic, and thyme. Continuously baste the lamb with the flavored butter for about a minute. Remove from heat. Lightly brush the surface with Dijon mustard. Carefully press the toasted black quinoa onto the outside, forming an even crust. Finish cooking in a preheated oven at 190 °C / 375 °F until it reaches approximately 54–57 °C / 130–135 °F in the center for a medium-rare to medium doneness. Remove and let rest for 7 to 10 minutes before cutting. Huacatay Green Mole Ingredients. 350 g of tomatillos. 1 poblano pepper. 1 serrano chile. ½ white onion. 2 cloves of garlic. 50g of pumpkin seeds. 1 cup of fresh huacatay leaves. ½ cup of fresh cilantro. 400 ml of light chicken stock. 1 tablespoon of vegetable oil. Salt to taste. Preparation. Roast the tomatillos, poblano pepper, serrano pepper, onion, and garlic until you get slightly caramelized areas. Toast the seeds separately until they begin to release their aromas. Blend the roasted vegetables with the pumpkin seeds, huacatay, cilantro, and approximately half of the stock. Process until you get a very smooth sauce. Heat the oil in a saucepan. Carefully add the sauce and cook over medium heat for approximately 10 minutes. Gradually incorporate the rest of the stock until you achieve a silky consistency. Adjust the salt. The sauce should retain a bright green color and, above all, the characteristic aroma of huacatay. Silky Sweet Potato Puree Ingredients. 600 g of sweet potato. 50g of butter. 80 ml of cream. A pinch of nutmeg. Salt. White pepper. Preparation. Roast the whole sweet potatoes until they are completely tender. Using the oven instead of boiling them allows their natural sugars to concentrate. Remove the pulp while it is still hot. Process with the butter and gradually add the hot cream. Pass through a fine sieve to achieve a completely silky texture. Season with salt, white pepper and a minimal amount of nutmeg. Plating. Place a generous spoonful of sweet potato puree slightly off-center on the plate. Spread it gently with the back of a spoon. Add the huacatay green mole around the purée without completely covering it. Cut the lamb loin into thick medallions to show the pinkness of the meat and the contrast of the black quinoa crust. Place two or three pieces on top of the puree. Finish with some toasted pumpkin seeds, small leaves of huacatay or micro-cilantro, and a few drops of olive oil. The plate should maintain clean lines. Each element has enough personality to speak for itself. Chef Yerika's Tips. The quinoa must be really dry. If it retains too much moisture, we'll never get a crispy crust. Cooking it, drying it and then toasting it completely changes its texture. Don't overcook the huacatay. Huacatay is the soul of mole. Cooking for too long will dull its aroma and also the beautiful green color of the sauce. Respect the lamb's rest. After coming out of the oven, the lamb needs to rest. Cutting it immediately would cause the loss of a good part of its juices. Roast the sweet potato. Boiled sweet potato incorporates water. Roasted sweet potato concentrates flavor. It's a small technical change that transforms the final result. The Balance of the Plate. The richness of the lamb needs contrast. Quinoa adds texture. Huacatay and tomatillo provide freshness and acidity. The seeds add depth. The sweet potato introduces natural sweetness. And the serrano chili leaves a clean spiciness at the end. No single ingredient should completely overpower the others. That balance is precisely where the fusion occurs. Chef Yerika's Vision For me, fusing two cuisines should never simply mean putting ingredients from different countries on the same plate. There has to be a reason. Quinoa and huacatay speak of the Andes and the Peruvian land. Mole is one of the deepest and most diverse expressions of Mexican cuisine. The lamb becomes the canvas that allows both worlds to meet. This recipe represents precisely what interests me most about cooking: respecting where we come from and, at the same time, daring to imagine where we can go. Because preserving a tradition does not mean keeping it static. It also means allowing it to continue evolving.

Traditional Ocopa Arequipeña served over tender yellow potatoes with huacatay, ají amarillo, fresh cheese, roasted peanuts, hard-boiled egg, and black olive—one of Peru's most treasured culinary classics. A tribute to Arequipa, where huacatay, chili peppers and fresh cheese come together to create one of the most emblematic and beloved sauces in Peruvian gastronomy. A legacy born among volcanoes. When we think of Peruvian cuisine, it's easy to picture a fresh ceviche or a freshly prepared lomo saltado. However, Peru is much more than its most well-known dishes. Each region preserves recipes passed down through generations that represent the identity of its people. Today I want to pay tribute to one of them: the Ocopa Arequipeña. Originating in the city of Arequipa, known as the White City , this traditional sauce is a true symbol of southern Peru. Its history dates back to colonial times, when muleteers traveling through the Andes prepared a nutritious sauce with local ingredients to accompany freshly harvested potatoes during their long journeys. In fact, it is believed that the name Ocopa comes from the Quechua word "oqhopa," related to the act of sharing food along the way. What makes Ocopa unique is not only its flavor, but the perfect balance between simple ingredients that together create something extraordinary. The intense aroma of huacatay, the slight spiciness of the yellow chili pepper, the creaminess of fresh cheese, the toasted touch of peanuts, and the softness of saltine crackers form a profoundly Peruvian sauce that has conquered tables for centuries. Each spoonful tells a story of tradition, family, and culinary pride. Traditional Arequipa-style Ocopa. Performance. 6 servings. Preparation time. 20 minutes. Ingredients. 300g of fresh Peruvian cheese. 3 fresh yellow chili peppers (without seeds) 1 cup of fresh huacatay leaves. ½ cup unsalted roasted peanuts. 6 soda crackers. 2 cloves of garlic. ½ cup of evaporated milk. 60 ml of vegetable oil. 2 tablespoons of extra virgin olive oil. Salt to taste. Freshly ground black pepper. Ready to serve. Cooked yellow potatoes. Boiled eggs. Peruvian black olives. Lettuce leaves. Microgreens (optional) Preparation. 1. Prepare the chili peppers. Remove the seeds and veins from the yellow chili peppers to achieve a balanced spiciness. Sauté them lightly along with the garlic in a pan with a little oil until they are soft and fragrant. 2. Blend the sauce. Place the following in the blender: Fresh cheese. Chili peppers. Garlic. The huacatay. Roasted peanuts. The cookies. Evaporated milk. Vegetable oil. Olive oil. Blend for several minutes until you obtain a completely smooth, creamy and silky sauce. If necessary, add a few more tablespoons of evaporated milk until the desired consistency is reached. Finally, adjust the salt and pepper. 3. Serve. Place a bed of lettuce leaves. Add the yellow potatoes cut into thick slices. Cover generously with Ocopa sauce. Garnish with hard-boiled egg, black olives and a few fresh huacatay leaves. The secret to a good Ocopa. Most people think the main ingredient is the yellow chili pepper. Actually, the ingredient that gives it personality is huacatay, an aromatic herb considered by many to be the soul of Andean cuisine. Its aroma is slightly reminiscent of mint, basil, and tarragon, but it has a completely unique personality that makes this sauce impossible to imitate. If you can't find fresh huacatay, you can use good-quality huacatay paste, although the flavor will never be exactly the same. Chef Yerika's Tips. Lightly toast the peanuts before using them to enhance their aroma. Use yellow potatoes; their creamy texture combines perfectly with the intensity of the sauce. Blend for several minutes. An elegant Ocopa should have a completely velvety texture. Prepare the sauce a few hours before serving. Letting it rest allows all the flavors to meld together much better. A drizzle of olive oil just before serving adds shine and enhances the aromas. A classic that continues to evolve. Although Ocopa Arequipeña originated as a simple dish to feed those who traveled the roads of southern Peru, today it continues to reinvent itself in contemporary kitchens. It is a perfect accompaniment to roasted vegetables, seafood, fish, grilled meats and even as a base for modern reinterpretations of Peruvian cuisine. Its versatility proves that great recipes never go out of style. Chef Yerika's touch. "Every time I prepare an Ocopa, I'm reminded that the true richness of Peruvian gastronomy lies in its regions. Behind every recipe are families, markets, farmers, and traditions that deserve to live on. Cooking an Ocopa is much more than preparing a sauce; it's serving a little piece of Arequipa and Peru in every dish."

Tamal de Maíz Cacahuazintle topped with Peruvian Seco Norteño beef cheeks, a fine dining fusion of Mexican and Peruvian culinary traditions by Chef Yerika. The encounter between Mexico's ancestral corn and the Creole cuisine of northern Peru. There are ingredients capable of telling the story of an entire country. Corn is one of them. From the cacahuazintle corn fields that have fed generations of Mexicans to the slow-cooked stews that are part of the Peruvian culinary identity, this creation seeks to pay homage to two gastronomic traditions that share the same passion: respect for the product and time. In this dish, Chef Yerika combines the ancestral technique of Mexican tamales with one of the most emblematic dishes of northern Peruvian cuisine: seco de res (beef stew). The result is an elegant, profound, and contemporary recipe where corn and cilantro converse in perfect harmony. Ingredients For the dry northern-style beef cheeks. 1.5 kg of clean beef cheek. 1 large chopped white onion. 4 cloves of garlic. 1 cup of fresh cilantro. 1 cup of dark beer. 2 cups of dark beef stock. 1 tablespoon of cumin. 1 teaspoon of black pepper. Salt to taste. 2 tablespoons of vegetable oil. For the cacahuazintle corn tamale. 500 g of nixtamalized corn dough from cacahuazintle. 150 g of lard. 250 ml of chicken broth. Salt to taste. Hydrated corn husks. For the pickled onion. 1 red onion. Juice of 3 lemons. Salt. Dried oregano. To conclude. Coriander sprouts. Ancho chili powder. Edible yellow flowers. Elaboration. Northern-style Dry Beef Cheek. Season the beef cheeks with salt and pepper. Brown in a heavy pot until a deep color is obtained. Pick up and reserve. In the same pot, sauté onion and garlic until lightly caramelized. Blend the cilantro with the dark beer until you get a smooth sauce. Add to the pot along with the beef stock. Add cumin and return the beef cheeks. Cook covered over very low heat for four hours or until the meat can be easily broken down with a spoon. Remove the beef cheeks and reduce the sauce until it has a shiny, silky consistency. Lightly shred the meat and mix with some of the reduction. Cacahuazintle Corn Tamale. Beat the butter until it is airy. Incorporate the dough little by little. Add the hot broth and adjust the salt. The mixture should be light and creamy. Place on corn husks. Close carefully. Steam for one hour and fifteen minutes. Let it rest for twenty minutes before serving. Pickled Onion. Slice the onion thinly. Mix with lemon, salt and oregano. Let it rest for thirty minutes. Plating. Place an oval tamale in the center of the plate. Place a generous portion of glazed beef cheek on top. Napar with the reduction of the northern dryness. Add pickled onion for freshness and acidity. Finish with cilantro sprouts, ancho chili powder, and a few edible flowers. Chef Yerika's Vision. This recipe comes from a simple idea: to unite two cultures that have built their identity around corn. Mexico contributes cacahuazintle corn, nixtamalization, and the tamale tradition. Peru contributes the aromatic depth of seco norteño, one of the most representative dishes of its Creole cuisine. The result is a dish that speaks of territory, tradition, and evolution. A contemporary interpretation of two culinary heritages that continue to inspire new generations of Latin American chefs. Suggested Pairing. A medium-bodied Argentinian Malbec or a dark craft beer with toasted notes perfectly complements the richness of the beef cheek and the depth of the coriander. Performance. 4 to 6 servings. Difficulty. Medium-High. Total Time. 6 hours.

Epazote: one of Mexico's oldest and most distinctive culinary herbs When we think of the flavors that define Mexican cuisine, ingredients like corn, chilies, beans, and cacao usually take center stage. However, hidden among these culinary giants is an herb that has been a staple in Mexican cooking for centuries: epazote. Its aroma is unmistakable. Its flavor is unlike any other culinary herb. And although it has been part of Mexico's culinary identity since ancient times, it remains an unknown ingredient to much of the world. For chefs, cooks, and food lovers who want to explore the authentic flavors of Mexico, epazote represents a gateway to one of the oldest culinary traditions on the continent. A Herb with Ancient Roots Long before the world knew about tacos, tamales, or mole, Mesoamerican civilizations were already cultivating and using epazote in both cooking and traditional medicine. Its name comes from Nahuatl, the language spoken by the Mexica, and various interpretations link it to an aromatic plant of great importance in daily life. Historical records indicate that epazote was already part of the diet of numerous indigenous peoples centuries before the arrival of Europeans. As with many ingredients that have stood the test of time, its enduring presence is no accident. Epazote has earned a privileged place in Mexican kitchens thanks to its ability to add flavor, identity, and character to even the simplest dishes. It is still an essential ingredient in regions such as Oaxaca, Puebla, Veracruz, Hidalgo and central Mexico. What does epazote taste like? This is probably the most frequently asked question for those who discover this herb for the first time. The answer is not simple. Epazote has a unique aromatic profile that defies direct comparison. Some people find earthy and herbal notes. Others perceive nuances reminiscent of anise, citrus, mint, eucalyptus, or even pine. However, none of these descriptions fully captures his personality. Its flavor is intense, complex, and deeply Mexican. When used correctly, it adds depth and balance without overpowering the other ingredients. During cooking, its character softens and develops an elegance that transforms simple preparations into experiences full of identity. The Historical Companion of Beans If there is an inseparable combination within Mexican cuisine, it is that of beans and epazote. Generations of cooks have added fresh epazote leaves to pots of black, pinto, and bayo beans. Over time, this practice became a culinary tradition passed down through generations. Epazote adds an aromatic dimension that perfectly complements the earthy flavors of the legumes, creating a more complex and balanced preparation. Today it remains one of the most popular and representative uses of this ancient herb. How to Use Epazote in Mexican Cuisine Although its association with beans is the best known, epazote has much broader applications. It is commonly found in: Pot beans. Black beans. Traditional quesadillas. Tetelas. Tamales. Broths and soups. Mushrooms and fungi. Regional stews. Seafood dishes. Traditional sauces. In many Mexican kitchens, it is incorporated during the final stages of cooking to better preserve its aromas and organoleptic properties. A small amount is often enough to make a big difference. Fresh or Dried Epazote Whenever possible, I recommend using fresh epazote. Fresh leaves offer a much greater aromatic complexity and allow you to better appreciate the nuances that make this herb special. Dried epazote can be a useful alternative when fresh epazote is not available, but it inevitably loses some of its intensity and aromatic richness. For those seeking authenticity and maximum flavor expression, fresh epazote is the best option. Chef Yerika's Tips for Cooking with Epazote Throughout my career I have learned that epazote is an ingredient that rewards moderation. Her personality is so distinctive that she doesn't need large quantities to make herself noticed. Less is More One or two stalks are usually enough for a pot of beans or broth. Too many can overpower the other flavors. Add it to the end When added during the last few minutes of cooking, it better retains its natural aromas. Combine it with corn Epazote and corn share a long-standing culinary relationship. Tetelas, quesadillas, tamales, and corn soups are excellent ways to use this herb. Dare to try mushrooms One of my favorite combinations is epazote with wild mushrooms. Both ingredients share earthy notes that complement each other beautifully. Respect their identity Epazote doesn't try to go unnoticed. Its role is to add personality and depth, always in harmony with the other ingredients. The Renaissance of Epazote in Contemporary Cuisine In recent years, chefs around the world have begun to rediscover traditional ingredients that tell authentic stories. Epazote fits perfectly into this trend. It represents the connection between modern gastronomy and Mexico's culinary roots. It's an ingredient that speaks of territory, tradition, and cultural heritage. While many food trends come and go, epazote remains present because its value has been proven for centuries. Each leaf tells a story of ancestral agriculture, folk knowledge, and respect for authentic flavors. A Small Ingredient with a Big Story Some ingredients impress with their luxury. Others impress because of the history they carry with them. Epazote belongs to this second category. Its flavor is unique. Its history is fascinating. And its place within Mexican gastronomy has been earned over generations. For anyone who wants to understand the true essence of Mexican cuisine, knowing about epazote is an indispensable step. Because more than just an aromatic herb, epazote is a living symbol of Mexico's cultural and gastronomic richness. Chef Yerika's Final Tip The world's greatest cuisines are often built on small details. A leaf, a spice, or an inherited technique can reveal more about a culture than the most elaborate dishes. Epazote reminds us that authentic flavors aren't created overnight. They are the result of centuries of tradition, respect for ingredients, and a love for cooking. And perhaps that's why it remains one of Mexico's great hidden treasures.

Where the Peruvian Pacific meets the ancestral heart of Mexico Grilled anticucho-style octopus served over a traditional blue corn tetela with Oaxaca cheese, huacatay sauce, and fresh nopal salad, showcasing a refined fusion of Peruvian and Mexican cuisine. Some recipes originate from a specific region. Others are born from a journey. This creation by Chef Yerika is precisely that: a culinary journey that unites two cultures that share fire, corn, chilies and a deep connection with the sea. Octopus, a star of countless Latin American coastal cuisines, receives here the traditional treatment of Peruvian anticuchos, while resting on a blue corn tetela inspired by the indigenous communities of Oaxaca. The result is a contemporary, elegant, and deeply Latin American dish that celebrates our roots without sacrificing creativity. A bit of history Anticuchos have been part of the Peruvian gastronomic heritage for centuries. Born from the popular cuisine of Lima and enriched by Afro-Peruvian traditions, anticuchos transformed simple cuts into extraordinary preparations through intense marinades, chili peppers and live fire. On the other hand, tetelas are one of the lesser-known gems of traditional Mexican cuisine. Originating from Oaxaca, these triangular pieces made with nixtamalized corn dough represent centuries of indigenous knowledge and constitute one of the purest expressions of corn culture. In this proposal, both worlds meet. The smoky intensity of the anticucho converses with the ancestral depth of the blue corn, creating a completely new culinary language. Why does this fusion work? Because both countries perfectly understand the value of three fundamental elements: The fire. Corn. The chilies. The tetela provides texture, history and territory. The anticucho octopus adds character, depth and flavor. Huacatay and morita chili build the perfect bridge between Peru and Mexico. It is not a forced merger. It's a natural conversation between two cuisines that have been cooking with soul for centuries. Ingredients For the Anticucho Octopus 1.5 kg of cooked fresh octopus. 4 tablespoons of aji panca paste. 2 tablespoons of yellow chili pepper. 3 cloves of garlic. 1 teaspoon of cumin. 1 teaspoon of Mexican oregano. 60 ml of red wine vinegar. 2 tablespoons of olive oil. Sea salt. Black pepper. For the Blue Corn Tetelas 500 g of fresh nixtamalized blue corn masa. 150 g of Oaxaca cheese. Salt to taste. For the Morita Chile and Huacatay Sauce 3 morita chiles. 1 small bunch of huacatay. 1 clove of garlic. 100 ml of Mexican cream. 50 ml of plant-based base. Sea salt. For the Baby Cactus Salad 200g of baby nopales. ½ red onion. Juice of 2 lemons. Olive oil. Salt. To conclude Microgreens. Edible flowers. Ancho chili powder. Green oil of coriander and huacatay. Preparation Step 1: Marinate the octopus Mingle: Ají panca. Yellow chili pepper. Garlic. Cumin. Oregano. Vinegar. Oil. Completely cover the octopus. Let rest for at least 2 hours. Ideally all night. Step 2: Prepare the tetelas Form a thick tortilla from blue dough. Add Oaxaca cheese to the center. Close in a traditional triangular shape. Cook on a hot griddle until a firm and slightly crispy texture is achieved. Keep hot. Step 3: Prepare the sauce Hydrate the morita chiles. Blend with huacatay, garlic, cream and vegetable stock. Strain finely. Keep warm. It should be silky, slightly spicy, and very aromatic. Step 4: Cook the octopus Sear on a very hot grill or charcoal. Look for intense caramelization and light smoky notes. Constantly baste with the marinade during cooking. Step 5: Prepare the salad Mix nopales, red onion, lemon, oil and salt. Keep refrigerated until ready to serve. Plating Place the blue corn tetela slightly off-center. Place the anticucho octopus tentacles on top. Add small dots of morita and huacatay sauce. Add the baby cactus salad. To end with: Green oil. Microgreens. Edible flowers. Ancho chili powder. The result should convey elegance, movement, and contrast of colors. Flavor profile This dish offers: Deep smoking of the anticucho. Mineral notes of the octopus. Natural sweetness of blue corn. Herbal freshness of huacatay. Bright acidity of the lemon. Elegant spiciness of the morita chili. An experience that evolves with every bite. Menu Description Anticucho Octopus on Blue Corn Tetela Grilled octopus marinated in aji panca and spices, served on a handmade blue corn tetela with Oaxaca cheese, morita chili and huacatay sauce, and fresh baby nopal salad. Note from Chef Yerika "Mexico and Peru share a deep relationship with corn, fire, and intense flavors. This dish celebrates that connection through two traditional preparations that represent centuries of culinary history. The tetela brings the ancestral memory of Oaxaca; the anticucho octopus, the strength of Peruvian cuisine. Together they tell a new Latin American story."

Where the Andes meet Mexico, slow braised short rib, ají panca, chile pasilla, smoke, fire, and Latin American soul. Latin American fusion with an Andean soul and Mexican roots This dish represents the natural connection between two culinary worlds deeply linked by history, corn, fire and tradition: Peruvian Andean cuisine and ancestral Mexican cuisine. The slow braising technique is reminiscent of traditional Mexican stews cooked in clay pots, while the use of ají panca, chicha, and fresh herbs adds the characteristic depth of Peruvian-Andean cuisine. The result is an elegant, warm, and contemporary dish, ideal for a modern Latin American concept in New York where tradition and fine dining casual can coexist naturally. Dish Concept The idea is to create an extremely tender and succulent rib, bathed in a deep, dark sauce made with: Peruvian panca chili pepper. Mexican pasilla chile. reduction of purple corn drink and red wine. warm Latin American spices. Accompanied by: rustic puree of Andean yellow potatoes. Mexican-style roasted corn. green oil of huacatay and epazote. pickled onion with lemon and yellow chili pepper. The dish maintains visual elegance but retains authentic and emotional identity. Ingredients For the ribs 2.5 kg of short ribs or American-style beef ribs. Kosher salt. Freshly ground black pepper. 2 tablespoons of vegetable oil. For Andean-Mexican marinade 4 tablespoons of aji panca paste. 3 Mexican pasilla chiles. 2 guajillo chiles. 1 large white onion. 6 cloves of garlic. 2 roasted tomatoes. 1 tablespoon of tomato paste. 1 teaspoon of cumin. 1 teaspoon of Mexican oregano. ½ teaspoon of cinnamon. 2 bay leaves. 1 cup of red wine. 2 cups of dark beef stock. 1 cup of reduced purple corn drink. 1 tablespoon of grated piloncillo. For Andean puree 1.5 kg of Peruvian yellow potatoes. 120g of butter. 150 ml of hot cream. Sea salt. White pepper. For the roasted corn 2 fresh ears of corn. Butter. Smoked salt. Lemon. Latin Green Oil 1 cup of olive oil. Fresh huacatay. Fresh epazote. Cilantro. Salt. Pickled onion Sliced red onion. Lemon juice. Vinegar. Salt. Yellow chili pepper in thin strips. Preparation 1. Prepare the chilies Lightly toast pasilla and guajillo chiles on a griddle. Rehydrate for 15 minutes. 2. Prepare the marinade Roast onion, garlic and tomato until you get deep and slightly smoky notes. Liquefy: rehydrated chilies. ají panca. roasted vegetables. came. spices. tomato paste. piloncillo. until you obtain a silky and complex sauce. 3. Sear the ribs Dry the ribs thoroughly and season them. Seal aggressively until deep caramelization develops. Withdraw. 4. Slow braising In the same pot, lightly cook the marinade. Add: dark background. purple corn drink. laurel. Return the ribs. Cover and cook: 4 hours on low heat. either 160°C oven for 3.5–4 hours. The meat should detach smoothly but retain its structure. Yellow potato puree Boil the potatoes with their skins on. Peel while hot and press. Gradually incorporate butter and hot cream until you achieve a silky but rustic texture. Roasted corn Grill directly over a fire or griddle until caramelized. Cut the grains and finish with butter, lemon, and smoked salt. Green oil Blanch herbs quickly. Blend with oil and strain finely. Fine Casual Elegant Plating Base Place a large spoonful of yellow potato puree. Protein On top, the glazed rib with its reduction. Vegetables Add charred corn around it. Acidity Finish with pickled onion. End Green oil dots and microgreens. Flavor profile The dish combines: Mexican smoky depth. warm sweetness of the panca chili pepper. elegant acidity of the chicha. fresh Andean herbal notes. contemporary American honeyed texture. It's comforting yet refined. Note from Chef Yerika Latin American cuisine has a natural connection between mountains, corn, chilies, and slow cooking. This dish seeks to unite the ancestral depth of Mexico with the warm elegance of the Andes, creating a contemporary yet deeply emotional experience.

Traditional chicha morada made with purple corn, pineapple, apple, cinnamon, and cloves, a refreshing Peruvian drink full of aroma, color, and tradition There are flavors that not only refresh but also tell the story of an entire culture. Chicha morada is one of them. More than just a traditional Peruvian beverage, it represents a gastronomic heritage deeply connected to purple corn, an ancestral ingredient valued for both its flavor and its natural properties. Its profile is unmistakable: spicy, fruity, slightly acidic, and naturally aromatic. Each sip combines the sweetness of the fruit, the depth of the spices, and the unique character of purple corn. Although it may seem like a simple preparation, making good chicha morada requires technique. The balance between extraction, cooking, and acidity completely defines the final result. The concept behind the recipe The basis of chicha morada lies in the correct extraction of color, flavor and aromatic compounds from purple corn. Unlike other infused beverages, here we are not just looking for superficial flavor, but a prolonged cooking process that allows the corn to release its natural pigments, soft tannins, and earthy notes. Pineapple adds freshness and natural sweetness. Apple helps round out the profile. Cinnamon and clove build aromatic depth. Finally, the lemon should not be cooked: it is added at the end to preserve its bright acidity. From a technical point of view, the most common mistake is over-boiling the citrus fruit or sweetening it too early. Ingredients For purple corn 500g of purple corn. 1 pineapple (peel and core) 2 red apples cut into quarters. 2 cinnamon sticks. 5 cloves. 3 liters of water 150g of sugar (adjust to taste) 150 ml of fresh lemon juice. Preparation 1. Preparation of the aromatic base Wash the purple corn well. Place in a large pot along with the pineapple peel and core, the apples, cinnamon, cloves, and water. This step is crucial because the highest concentration of pineapple aroma is found precisely in the peel and core, not just in the pulp. 2. Cooking and extraction Bring to a boil and then reduce to medium heat. Cook for approximately 45 minutes to 1 hour, until the liquid turns a deep, intense purple color. Here we are not looking for aggressive cooking, but for slow and constant extraction. The more controlled the boiling, the cleaner the drink will be. 3. Straining Remove from heat and let it rest for a few minutes. Strain carefully to remove solids and obtain a clear beverage. Lightly pressing the fruit helps to recover some of the aromatic liquid, but without forcing it too much to avoid bitter flavors. 4. Final adjustment While the mixture is still warm, add the sugar and mix until completely dissolved. Let it cool. Once cooled, stir in the fresh lemon juice. This order is important: if the lemon is cooked, it loses freshness and can negatively alter the aromatic profile. 5. Service Serve chilled. It can be accompanied by small cubes of fresh apple or pineapple for a more elegant presentation and additional texture. The ice should be added just before serving so as not to dilute the drink while it rests. Technical Notes Purple corn should not be substituted if authenticity is desired; its aromatic profile and color have no real replacement. The acidity should be adjusted at the end. Never at the beginning. Sugar can be partially replaced with panela for a deeper profile. The drink improves after a few hours of resting in the refrigerator. Chef Yerika's Tips For a more refined version: Using green apples together with red apples adds a more elegant acidity. Adding a small piece of ginger while cooking can give a fresh, modern touch without losing its identity. If you want a less sweet, more gastronomic version, reduce the sugar and focus more on the natural balance between fruit and spices. And as with many traditional recipes, the real difference lies not in adding more ingredients, but in respecting the cooking time and the balance of the process.

Tacos al pastor made with pork marinated in chiles and achiote, cooked until lightly caramelized and served on warm corn tortillas with fresh pineapple, onion, cilantro, and lime. To speak of tacos al pastor is to speak of one of the most recognizable flavors of Mexican cuisine. It's a dish that combines tradition, technique, and a blend of ingredients that, when prepared correctly, achieve a near-perfect balance of acidity, sweetness, spices, and smokiness. Its origins are deeply rooted in the influence of Middle Eastern cuisine in Mexico, particularly the cooking techniques of shawarma. Over time, the recipe evolved, incorporating local ingredients such as guajillo chiles, achiote, vinegar, and pineapple, giving it a distinctly Mexican identity. The result is an intensely aromatic marinated meat, cooked over direct heat and served in corn tortillas with onion, cilantro and a touch of fresh pineapple. The concept behind the taco al pastor The key to the taco al pastor lies in the marinade or adobo , which serves several purposes: It adds a deep flavor to the meat It helps to soften pork fibers Generates characteristic color It allows for light caramelization during cooking. The ideal balance is achieved by combining: Acidity (vinegar or pineapple juice) Fat (natural to the pig) Spices (dried chilies and annatto) Sweetness (pineapple) When these elements are balanced, each bite has complexity without losing freshness. Ingredients For the meat 1 kg of pork in thin fillets (preferably leg or loin). 3 guajillo chiles, deveined and seeded. 2 ancho chiles, deveined 2 cloves of garlic. 80g of white onion. 120 ml of white vinegar. 120 ml of natural pineapple juice. 30 g of annatto paste. 1 teaspoon of dried oregano. 1 teaspoon of cumin. 1 teaspoon of salt. ½ teaspoon of black pepper. To serve Hot corn tortillas. Fresh pineapple in small cubes. Chopped white onion. Chopped fresh cilantro. Lemons in quarters. Red or green salsa to taste. Preparation 1. Hydration of the chilies Place the guajillo and ancho chiles in hot water for about 10 minutes until they are soft. This step allows for better extraction of the natural oils from the chili and results in a deeper and more aromatic sauce. 2. Preparation of the marinade Blend the rehydrated chilies together with the garlic, onion, vinegar, pineapple juice, achiote, oregano, cumin, salt and pepper. The mixture should be completely homogeneous and slightly thick. This marinade is the heart of the recipe. 3. Marinating the meat Place the pork in a large container and cover completely with the marinade. Massage lightly to ensure all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours , ideally overnight. The marinating time allows the spices to penetrate the meat and develop greater complexity. 4. Cooking Traditionally, tacos al pastor are cooked on a vertical trompo , where the meat is stacked in layers and cooked slowly in front of a heat source. At home, a very similar result can be achieved using a very hot frying pan or griddle. Cook the marinated fillets until they begin to brown slightly and develop caramelized edges. Chop the meat into small pieces once cooked. 5. Mounting the dowel Place the meat on warm corn tortillas. Add chopped onion, fresh cilantro, and a few small cubes of pineapple. Finish with a few drops of lemon and your favorite sauce. Technical Notes The meat should not be cooked over low heat, as we need caramelization to occur on the surface. Pineapple juice provides natural enzymes that help tenderize meat. The balance between acid and sweet is fundamental to maintaining the classic profile of the shepherd. Chef Yerika's Tips For a result closer to that of a traditional taqueria: Use meat with a slight fat content, as this adds juiciness during cooking. Slicing the meat into thin sheets allows the marinade to adhere better and ensures even cooking. If you want to intensify the flavor, add a small portion of the marinade to the pan during the final cooking to enhance the aromas. And, as with many traditional Mexican dishes, the real secret lies in the balance between simple ingredients and a well-executed technique.

A classic dish from Mexican Lent cuisine: Veracruz-style fish cooked in a tomato sauce with olives, capers, and aromatic herbs that create a perfect balance of acidity, salinity, and freshness During Lent, many Latin American kitchens turn their attention to the sea. Fish becomes the star of recipes that combine freshness, history, and a balance of flavors. One of the most representative dishes of this tradition is Veracruz-style fish , a preparation deeply rooted in the cuisine of the Gulf of Mexico. Its essence lies in a sauce where tomatoes, olives, capers, and aromatic herbs come together, creating a profile that blends acidity, salinity, and herbal notes with surprising harmony. Despite its apparent simplicity, this dish requires precise cooking of the fish and a balanced sauce. The goal is for both elements to complement each other without one overpowering the other. The concept behind the dish Veracruz cuisine reflects the influence of multiple cultures. In this case, the technique combines elements of Spanish cuisine—such as the use of olives and capers—with deeply Mexican ingredients like fresh tomatoes, chili peppers, and aromatic herbs. The result is a bright, slightly acidic sauce with a deep saltiness, ideal to accompany white-fleshed fish with a firm texture. From a technical point of view, the challenge lies in not overcooking the fish . The residual heat from the sauce should gently finish cooking the fish, allowing it to retain its juiciness. Ingredients For fish 4 firm white fish fillets. (fresh snapper, sea bass, tilapia or cod) Salt to taste. Freshly ground black pepper. 2 tablespoons of olive oil. For the Veracruz sauce 500 g of ripe tomato. 120g of chopped white onion. 2 chopped garlic cloves. 1 sliced güero or jalapeño chile. 80g of green olives. 30g of capers. 1 bay leaf. 120 ml of dry white wine. 2 tablespoons of olive oil. 1 teaspoon of dried oregano. Salt to taste. Black pepper to taste. Preparation 1. Preparation of the tomato base Boil the tomatoes for a few seconds until the skin begins to peel away. Remove, peel and lightly crush. This step allows you to obtain a cleaner and more concentrated sauce. 2. Making the sauce Heat the olive oil in a large frying pan. Sauté the onion until translucent. Add the garlic and cook briefly. Add the crushed tomato, chili, bay leaf, and oregano. Cook over medium heat for a few minutes until the sauce begins to thicken. Add the white wine and let it reduce slightly. Add the olives and capers. Adjust the salt and pepper. The sauce should be slightly thick but still juicy. 3. Cooking the fish Season the fillets with salt and pepper. In a separate pan, briefly sear them with olive oil. We are not aiming for complete cooking, but rather to create a light surface crust that helps preserve the fish's structure. 4. Integration Place the fillets in the sauce. Cook over low heat for 5 to 7 minutes, depending on the thickness of the fish. The fish should be tender and juicy. Presentation Serve the fish covered with plenty of Veracruz-style sauce. Serve with white rice, warm tortillas, or even steamed potatoes. A little fresh cilantro or chopped parsley can add freshness at the end. Technical Notes The tomato must be fully ripe to achieve a balanced sauce. Olives and capers provide natural saltiness, so it's advisable to adjust the salt at the end. The fish should be cooked gently to prevent it from falling apart. A sauce that is too thick can be corrected with a little fish stock or hot water. Chef Yerika's Tips For a more refined version: Sear the fish first and finish cooking it directly in the sauce. Add a drizzle of extra virgin olive oil just before serving to intensify the aromas. If the tomato is very acidic, a small pinch of sugar can balance the flavour profile without altering the dish's identity. And as with many traditional recipes, the secret lies in patience: letting the sauce develop slowly so that each ingredient contributes its character.

A dish that brings together tradition and technique: Swiss-style enchiladas covered in a creamy green sauce, soft, warm, and full of character. Some dishes are born from tradition but defined by technique. Swiss enchiladas are a clear example of how a classic base—green salsa—can be transformed into something more complex, smoother, and more elegant through the precise use of dairy and temperature control. This recipe embodies that perfect balance between acidity, richness, and texture. It's not just about covering tortillas with sauce, but about creating a dish where every element serves a purpose : the sauce envelops, the filling provides structure, and the final gratin brings everything together in a cohesive experience. In professional kitchens, this type of preparation is understood as a system: each step directly affects the final result. Therefore, beyond the ingredients, what defines the dish is the execution. The concept behind the dish The key to these enchiladas lies in transforming the traditional green sauce into a stable emulsion . The tomatillo adds acidity, freshness, and a vegetal structure. The cream introduces dairy fat that softens the acidity, while the cheese acts as a binding agent, providing body and a denser texture. When the technique is correct, the sauce does not feel heavybut balanced and silky, with controlled acidity and an enveloping mouthfeel. From a technical standpoint, we're working with a hot emulsion, which includes water (broth), fat (cream and cheese), and vegetable solids. The biggest risk is phase separation , commonly perceived as a "curdled" sauce. To avoid this, it is essential to control three variables: Constant and moderate temperature. Continuous movement. Balanced ratio of fat and liquid. Ingredients FOR THE CREAMY GREEN SALSA 500g of green tomato. 200g of white onion, chopped. 1 clove of garlic. 1 serrano chile. 50g of fresh cilantro. 1 liter of chicken broth. 100g of sour cream. 200g of grated Chihuahua cheese. Salt to taste. FOR THE ENCHILADAS 12 corn tortillas. 240g of cooked and shredded chicken breast. 720 ml of creamy green sauce. 200g of grated Chihuahua cheese. 280g of refried beans. 20 g of crumbled panela cheese. Corn tortilla chips to accompany. Preparation 1. Base of the sauce Place the tomatoes, onion, garlic, and chili in the chicken broth and bring to a controlled boil. Cook until the tomatoes change color, lose firmness, and their skin begins to break. This point is critical. Overcooking degrades the tomatillo's aromatic compounds and eliminates its natural acidity, resulting in a flat, dull salsa. Remove from heat and add the cilantro at this point, not before. This helps to preserve its color and fresh herbal notes. Blend together with the cream and cheese until a completely homogeneous mixture forms. Adjust the salt. 2. Stabilizing the sauce Return the sauce to low heat. Stir constantly with a spatula, ensuring that the heat is distributed evenly and avoiding overheating spots at the bottom. This is where the final texture is determined. If the temperature is too high, the cheese fat will separate; if it is too low, the emulsion will not integrate properly, and the sauce will be thin and lack body. The sauce should be kept warm, but should never boil. A practical reference: it should emit constant steam, but without active bubbling. 3. Preparing the tortillas Heat oil in a frying pan and quickly pass the tortillas through. They shouldn't brown or become crispy. The goal is to modify their structure to make them flexible and slightly waterproof. This step creates a surface barrier that reduces sauce absorption and prevents the enchiladas from breaking during assembly. Furthermore, it improves the final texture, providing a more defined sensation in each bite. 4. Assembly Fill each tortilla with shredded chicken. Add a small amount of sauce inside before rolling. This detail, though simple, makes a big difference in the dish's juiciness and cohesion. Roll it up and place it on a plate or in a baking dish. Cover with the remaining hot sauce, ensuring even distribution. Sprinkle the Chihuahua cheese evenly. Bake in the oven until the cheese is completely melted and lightly browned on top. The gratin should be brief and controlled: we aim to melt and brown, not dehydrate. 5. Presentation Serve immediately. Serve with refried beans and finish with crumbled panela cheese. Incorporate tortilla chips to provide textural contrast and a crunchy layer that balances the dish's smoothness. Technical Notes The balance of the salsa depends on the ratio of acidity to fat. If the tomatillo is very acidic, it can be adjusted with a slight increase in cream or cheese. Cilantro should always be added outside of the boil to avoid oxidation and loss of aroma. Chihuahua cheese is ideal because of its melting ability and elasticity, but also because of its fat content, which helps to stabilize the emulsion. Temperature control is more important than time. A sauce that has been improperly cooked cannot be fixed later. Resting is not recommended for this dish. It should be served immediately to maintain its optimal texture. Chef Yerika's Tips For a more refined result, closer to a professional level: Use chicken that has been slowly cooked or lightly roasted. This provides greater depth of flavor and a firmer texture. Add a small amount of cold butter at the end of the sauce, off the heat, to add shine and a rounder mouthfeel. If you want a lighter sauce, reduce the cheese slightly and adjust with stock, always maintaining the emulsion technique. For a cleaner finish, strain the sauce before adding the dairy to achieve a finer, more uniform texture. And above all, understand that this dish does not depend on complex ingredients but on precision, control, and respect for the process. That's where the real difference is made.